Salisbury Steak with Mushrooms

Salisbury Steak with Mushrooms is a comforting classic that turns simple ingredients like ground beef and mushrooms into a meal full of rich flavors and nostalgic goodness. This recipe focuses on creating juicy patties enriched with flavorful breadcrumbs and seasonings, then smothering them in a deeply savory mushroom gravy that brings everything together. It’s perfect for a satisfying weeknight dinner or whenever you need a little extra cozy on your plate.

I first made this dish on a chilly fall evening, and the whole family loved how the mushroom sauce elevated the simple beef. Now it’s one of our go to meals that everyone anticipates.

Ingredients

• Ground beef: with an 80/20 mix for juicy, flavorful patties without too much grease
• Panko breadcrumbs: help keep patties tender while adding a little texture
• Worcestershire sauce: for a depth of umami flavor that ties the meat and gravy together
• Dijon mustard: gives a subtle tang that enhances overall taste
• Freshly minced onion: adds moisture and a mild sweetness
• Cremini or button mushrooms: provide an earthy, meaty base that makes the gravy so satisfying
• Beef broth: used in the gravy for richness, but vegetable broth can be a good substitute if preferred
• Fresh thyme leaves: enhance the herbal notes and complement the mushrooms perfectly

Instructions

Prepare the Meat Mixture:

In a large bowl, gently combine ground beef with panko breadcrumbs, beaten egg, Worcestershire sauce, Dijon mustard, garlic and onion powder, minced onion, salt, and pepper. Mix just until everything holds together without overworking to keep the steaks tender and not dense.

Form the Patties:

Divide the meat mixture evenly into six portions and shape each into an oval patty about three quarters of an inch thick. Press a small indentation with your thumb in the center of each patty to prevent bulging while cooking.

Cook the Patties:

Warm olive oil in a large skillet over mediumhigh heat until hot. Place patties carefully and cook for 3 to 4 minutes on each side until browned but not fully cooked through. Remove and tent lightly with foil while you prepare the gravy.

Start the Mushroom Gravy:

Without cleaning the skillet, melt butter over medium heat. Add thinly sliced onions and cook until soft, about 3 to 4 minutes. Stir in sliced mushrooms and a pinch of salt, cooking until mushrooms release moisture and start browning, about 5 to 7 minutes. Add minced garlic and cook briefly until fragrant.

Make the Gravy Base:

Sprinkle flour over the mushroom and onion mixture, stirring constantly for 1 to 2 minutes to eliminate raw flour taste. Slowly whisk in beef broth, scraping browned bits off the bottom to build flavor. Add Worcestershire sauce and thyme, then bring gravy to a simmer.

Finish the Dish:

Nestle browned patties back into the gravy. Lower heat to a gentle simmer, cover, and cook for 10 to 12 minutes until patties are fully cooked and gravy thickens nicely. Adjust salt and pepper to taste.

My favorite ingredient here is the mushrooms which soak up the gravy and add a satisfying earthiness. I remember my grandmother making a similar dish that always filled the house with its comforting aroma and brought us all to the dinner table, eager to dig in.

Storage Tips

Store leftovers in an airtight container in the refrigerator and consume within three days for best taste. To freeze, portion patties individually with gravy and keep in a sealed container or freezer bag for up to two months. When reheating, adding a splash of beef broth revives the gravy and prevents it from drying out.

Ingredient Substitutions

Ground turkey can replace beef for a leaner version but add a little olive oil to keep patties moist. Gluten free breadcrumbs work well for those with gluten sensitivities while oats can offer a fiber boost. Using vegetable broth instead of beef broth will lighten the gravy but still keep it flavorful. Portobello mushrooms can swap in for cremini for a deeper, richer mushroom flavor.

Serving Suggestions

Pair this Salisbury Steak with creamy mashed potatoes or a lighter cauliflower mash to soak up all the gravy. Roasted green beans or asparagus add a fresh, crisp contrast to the rich dish. A simple crisp salad with vinaigrette balances the meal while crusty bread is perfect for sopping up leftover sauce.

This Salisbury steak makes a cozy, satisfying meal that stretches simple ingredients into something special. Serve with mashed potatoes or roasted vegetables to soak up the mushroom gravy.

Common Recipe Questions

→ Can I prepare the patties in advance?

Yes, patties can be formed up to 24 hours ahead and kept refrigerated to maintain shape and flavor.

→ What makes Salisbury steak different from a regular hamburger steak?

Salisbury steak includes breadcrumbs and egg as binders and is always served with a savory mushroom gravy, unlike plain hamburger patties.

→ Is ground turkey a good substitute for beef here?

Ground turkey works well; adding a bit of olive oil keeps the patties moist despite its leaner nature.

→ Why do patties sometimes fall apart during cooking?

Insufficient binding or overmixing can cause fall-apart patties; rest them chilled and use enough breadcrumbs for sturdiness.

→ What alternatives exist if mushrooms aren’t preferred?

Caramelized onions, diced bell peppers, or small eggplant cubes add texture and depth while providing a flavorful base.